Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Raspberry Pie Recipe
    Lost? Site Map

    Raspberry Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    30 mins

    50 mins

    barblue's Note:

    This lattice-topped raspberry pie requires just 30 minutes of prep -- and that includes making the crust from scratch. Cut prep time even more by making it with a store-bought pastry crust. From lifestyle.msn.com.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a mixing bowl combine the 2 cups flour and salt. Using pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all the dough is moistened. Divide in half. Form each half into a ball.
    2. 2
      On a lightly floured surface flatten one dough ball. Roll from center to edges into a 12-inch circle.
    3. 3
      To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.
    4. 4
      In a large mixing bowl combine the 3/4 to 1 cup sugar and 1/3 cup flour. Stir in berries and lemon peel. Gently toss the berries until well coated. Transfer berry mixture to the pastry-lined pie plate.
    5. 5
      On lightly floured surface roll remaining dough into a 12-inch circle. For a lattice crust, trim bottom pastry to 1/2 inch beyond edge of pie plate. Cut rolled pastry into 1/2-inch strips and weave strips over filling. Fold bottom crust over strip ends; trimming strips as necessary. For a 2-crust pie, trim bottom pastry to edge of pie plate. Cut slits in top crust for escape of steam; place on filling and fold edge under bottom pastry. Flute edge as desired.
    6. 6
      If desired, brush pastry top with a little milk and sprinkle with additional sugar.
    7. 7
      To prevent overbrowning, cover edge of pie with foil. Bake for 25 minutes. Remove foil. Bake in a 375 degree F oven for 25 to 30 minutes more or until top is golden. Cool on wire rack.

    Browse Our Top Low Protein Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Raspberry Pie

    Serving Size: 1 (161 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 396.3
     
    Calories from Fat 161
    40%
    Total Fat 17.9 g
    27%
    Saturated Fat 4.3 g
    21%
    Cholesterol 0.0 mg
    0%
    Sodium 147.0 mg
    6%
    Total Carbohydrate 55.8 g
    18%
    Dietary Fiber 6.0 g
    24%
    Sugars 22.2 g
    89%
    Protein 4.7 g
    9%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites